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Spaghetti Squash Recipe |
Prep time: 5 Minutes
Cook time: 35 Minutes
Total time: 40 Minutes
This is my go-to method for creating perfect
al dente spaghetti squash strands to use in vegetable sides and main dishes.
The exact timing will vary depending on the heat of your oven and the size of
your squash.
al dente spaghetti squash strands to use in vegetable sides and main dishes.
The exact timing will vary depending on the heat of your oven and the size of
your squash.
Ingredients:
§
extra-virgin
olive oil
extra-virgin
olive oil
§
sea
salt and freshly ground black pepper
sea
salt and freshly ground black pepper
Instructions:
1.
Preheat
the oven to 400°F.
Preheat
the oven to 400°F.
2.
Slice
the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
Drizzle the inside of the squash with olive oil and sprinkle with salt and
pepper.
Slice
the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
Drizzle the inside of the squash with olive oil and sprinkle with salt and
pepper.
3.
Place
the spaghetti squash cut side down on the baking sheet and use a fork to poke
holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork
tender, but still a little bit firm. The time will vary depending on the size
of your squash. I also find that the timing can vary from squash to squash.
4. Remove
from the oven and flip the squash so that it’s cut side up. When cool to the
touch, use a fork to scrape and fluff the strands from the sides of the squash.
